Chocolate chip cookie dough dip
1(8oz) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confection/powder sugar
2 tablespoons brown sugar
1 tsp vanilla extract
1 cup milk chocolate chips
Beat together cream cheese, butter, confectioners' sugar, brown sugar and vanilla in a bowl.
Stir in chocolate chips.
Refrigerate until ready to serve.
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Monster Cookie Dough Dip
1 (8 ounce) package cream cheese, softened
½ cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 ½ cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips
Instructions:
1. With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
2. Add in the powdered sugar, brown sugar, flour, and vanilla.
3. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
4. Add the M&Ms and chocolate chips.
5. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!
6. Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it’s finer and will make the dough thicker.
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Red velvet Cake batter dip
(works with chocolate cake batter too-see below)
8 oz. cream cheese, softened
1/2 c. butter, softened
2 c. red velvet cake mix
2 c. powdered sugar
3-4 tbsp. milk
Instructions:
In a stand mixer, whisk together the cream cheese and butter until smooth.
Whisk in the red velvet cake mix, 1 cup at a time. Add 1-2 tbsp. of milk alternately, if necessary, to keep consistency smooth.
Whisk in the powdered sugar, 1 cup at a time, alternately with tablespoons of milk. Continue adding powdered sugar and milk until it reaches a consistency and a sweetness that you like.
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Chocolate cake batter dip
8 ounces cream cheese, softened
½ cup butter, softened
2 cups Devil’s Food Cake Batter (the mix)
4-6 Tablespoons milk, depending on desired consistency
2 cups powdered sugar
For the pie crust dippers
1 refrigerated pie crust, from a pack of 2
1 tablespoon melted butter
Sugar, for sprinkling
Instructions
For the dip
Beat cream cheese and butter until fluffy. Add cake batter and 3 tablespoons of milk and mix until well combined.
Slowly add 2 cups of powdered sugar, mixing well. Add an additional 2-4 tablespoons of milk, depending on how thick you want your dip. Taste and add more powdered sugar if you want it sweeter (if you add more sugar, you may need more milk.)
For the dippers
Unroll pie crust and cut out desired shapes. Re-roll once or twice as needed. Place cutouts on a parchment lined baking sheet. Brush with melted butter and sprinkle with a pinch of sugar.
Bake 350° for 5-7 minutes until golden. Cool completely and use for dipping. (Makes 3 dozen.)
Note: You can also use fruit, graham cracker sticks, or a spoon for serving.
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Cake Batter Dip
Ingredients
1/2 cup butter, melted & cooled
1/2 cup powder sugar
8 oz. cream cheese, softened
1 cup Funfetti cake mix (mix powder, not batter)
1 teaspoon vanilla extract
2 Tablespoons milk
1 - 2 Tablespoons sprinkles
Directions
*With an electric hand mixer beat cream cheese, powder sugar and cake mix together until combined.
Add in vanilla, milk, and butter, Mix for about 2 mins until smooth and creamy. (Mixture will be thick)
Pour in bowl and top with sprinkles and refrigerate until chilled. When it first comes out of the fridge it will some what hard giving it a few minutes to come to room temperature helps.
Serve with animal crackers, vanilla wafers, or your favorite cookie
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Banana bread dip:
INGREDIENTS: 8oz Cream Cheese -softened,1 cup banana quick bread mix,
1/4 cup butter -softened,
2 tbsp milk,
1 1/2 tsp vanilla, 2tbsp walnuts.
DIRECTIONS: Mix and beat together the first 5 ingredients. Then fold in half of walnuts into the creamy mixture. Use the remaining walnuts for your topping. Serve with graham crackers, or Nilla wafers. Enjoy!
